Reviewed: Oct. 8, 2012

Delicious taste. Don't worry about the jam. It adds to it not harms it. I used a sugar free grape jam because for some odd reason the store didn't carry Smucker's Reduced. Took a gamble and it was still great. I added beans and corn. Deeeelish!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

tania

Reviewed: Sep. 18, 2012

I made a couple of changes only because I wanted to use veggies I already had, adding a chopped bell pepper, button mushrooms, celery and instead of canned tomatoes used fresh tomatoes from my garden. Added some fresh thyme and summer savory from my garden, as ell. I did not have grape jam but instead used a homemade cherry butter. Made herb and cheddar biscuits to complete the meal. Raves!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MaddiMae

Cooking Level: Expert

Reviewed: Sep. 12, 2012

I was looking for a stew recipe that I could make gluten, soy, corn and dairy free because my epileptic daughter is on the GARD diet. That's hard to do with all of the misc. ingredients in beef stock and bouillon. This one worked! I was afraid to sub water in other recipes, but since this one said so, I went ahead and did it. Made it in the slow cooker with Hodgen's Mill all purpose gluten free flour subbed in, and omitted the jam (yes, I know that was the whole point of this recipe...sorry Smucker's). Oh, and I couldn't use the Worcestershire sauce because of the soy. I was nervous it would be bland and that the water wasn't enough liquid but it turned out great!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Dianne

Cooking Level: Intermediate

Reviewed: Aug. 29, 2012

I made this for dinner and thought it was fairly good but nothing outstanding. I couldn't really taste or notice the grape jam which was disappointing because i bought it specifically for this recipe. I skipped using potatoes and i used frozen carrots, and next time i would do without the tomatoes.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

blackatty6

Cooking Level: Beginning

Home Town: Lansing, New York, USA

Living In: Syracuse, New York, USA

Reviewed: Mar. 24, 2012

this got rave reviews from a wide variety of people and taste preferences. It's now one of my standard "go to" recipes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

lindabf

Reviewed: Mar. 2, 2012

This wasn't bad the first day eating it, a little sweet, but by the second day the sweetness intesified and we couldn't eat it anymore. I did use grape jelly though instead of jam because that's all we had in the house, so not sure if that was a factor in the extreme sweetness or not. Good base recipe though!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

logirl1023

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Reviewed: Feb. 18, 2012

Very good. Made 1/2 recipe and worked well. Would like to try a double recipe and freeze some.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

charlsea

Reviewed: Feb. 11, 2012

Jam? In a stew? Who woudda thought? But it was fantastic. I halved recipe and threw in just a large heaping spoonful of jelly. We, also, intended to serve over rice so I omitted the potatoes and threw in a few peas & greenbeans. Absolutely outstanding. Can't wait to try it with the potatoes.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Litegal1

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Reviewed: Jan. 30, 2012

It was simple enough to make. I prepared it exactly as directed. My kids weren't overly fond of it and I personally felt it was a bit too sweet with a slight lingering taste afterwards. I will try it again but cut the jelly in 1/2 and only use 1/4 of a cup.

Was this review helpful? [ YES ]
1 user found this review helpful